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Ten-minute Chicken

Pollo Dieci Minuti
Cooking for one or two? Just open your pantry, get out those staples, and in five minutes or less prep time, this rustic chicken dish is ready to pop into the oven. Even better, get it all together the night before and bake the next day. I call it Pollo in Dieci Minuti, (ten minute chicken) because that is how long it will take to cook. The key is to use chicken tenders, strips of chicken cutlet that are cut about 4 inches long and 1- 1/2 inches wide. Find them in the meat section of your supermarket.

Saving time: mince the basil, rosemary, and garlic in a food processor.


3 tablespoons Filippo Berio extra-virgin olive oil

1 teaspoon dried oregano

2 tablespoons minced basil

1 tablespoon minced rosemary

1 clove garlic, minced

1/4 teaspoon dried red pepper flakes

1/2 teaspoon fine sea salt

Grinding black pepper

1 pound chicken tenders (4 x 1 1/2 inches wide)


Preheat oven to 350°F.

Pour the olive oil into a 9 x 10 or 12-inch casserole dish. Stir in the oregano, basil, rosemary, garlic, pepper flakes, salt and pepper.

Add the chicken pieces and turn them in the herb mixture so they are well coated. 

Bake uncovered 10-12 minutes. 

Serve hot.

This recipe is featured on show 2003 – Chicken? Now!



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    Darlene Harvey

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